✨ Seeing Stars ✨

Crispy skin 👍🏼

Jerusalem artichoke and coconut panna cotta with chrysanthemum petals ( did someone painstakingly stick each petal in? 😳) on a diamant sable cookie. The pumpkin tartlet was amazing too.

Two chocolate bon bons - I chose goma and hojicha flavours

#michelin #2star

Manjari, single origin Madagascar, is made from rare cocoa beans from Madagascar giving it a fresh, acidic, sharp bouquet with red fruit notes. Flavor Profile Fruity. Secondary Notes Acidulous. Hint of Red Fruits.

Paired beautifully with raspberries and lychees.

#michelin #2star

Dessert. Kochi pomelo, rice, yoghurt. Such a clever dessert. The dough balls were soaked in sake. Reminded me of the Indian dessert Gulab Jamun.

#michelin #2star

Selection from the cheese trolley

#michelin #2star

The joy of a cheese trolley! Happily spoilt for choice.

#michelin #2star

Wild turbot from the Spanish Basque Coast. With Maitake and parsnip. The turbot was mildly sweet with firm texture. much approved 👍🏻

#michelin #2star

A4 omi beef, nori, shallot. Sand carrots and nori-infused beef jus.

Omi beef is the oldest Wagyu beef brand in Japan, with a buttery melt-in-the-mouth texture.

#michelin #2star

Hairy Crab from Nemuro,Hokkaido. The crab is steamed and paired with roasted red pepper, then baked in a salt crust. Sauce veloute de petit pois and passionfruit.

#michelin #2star

Marron crayfish from Manjimup, WA, buttermilk, and Oba.

#michelin #2star

Amuse bouche - Eye of Sauron 🤣

N25 Kalgan Hybrid caviar, presented with ginger infused cauliflower purée topped with tarragon jelly, ice plant and Hanaho.

Paired nicely with the champagne

#michelin #2star